Simmered Assorted Vegetables in Fermented Tarocurd Sauce Recipes

Ingredients :

8 dried black mushrooms

4 Zhu Sheng

13g cloud ear fungus

150g straw mushrooms

75g bean curd sheets

75g bean curd puffs

38g mung bean vermicelli

slices ginger

1 1/2 tbsp fermented tarocurd

Seasoning

1 tsp sugar

1 tsp light soy sauce

1. Soak dried black mushrooms in water until soft.
2. Remove the stems and drain.
3. Soak Zhu Sheng and cloud ear in water until soft.
4. Remove the stems and cut off the both ends of the Zhu Sheng.
5. Scald straw mushrooms, Zhu Sheng, cloud ear and bean curd puffs.
6. Drain.
7. Soak mung bean vermicelli until soft.
8. Drain and cut into short sections.
9. Cut bean curd sheets into small pieces and wash them.
10. Wash Chinese white cabbages and blanch.
11. Heat 2 tbsp of oil.
12. Stir fry ginger slices, black mushrooms, straw mushrooms, Zhu Sheng, cloud ear and bean curd puffs.
13. Pour in 3 cups of boiling water.
14. Add fermented tarocurd and seasoning.
15. Bring to the boil.
16. Turn to the medium low heat and simmer for 10 minutes.
17. Add bean curd sheets and cook for 5 more minutes.
18. Stir in mung bean vermicelli, Chinese white cabbage and cook for a while.
19. Serve.

Zhu Sheng can cloud ear must be scalded to remove the moldy smell. Scalding bean curd puff helps remove the oil and the dish would taste less greasy.

Serves 4 - 6

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